Not Mac or Cheese (Gluten Free, Vegan)
This recipe is an absolute fave in our home. The creamy cashews, cheesy "noosh", colourful carrots and tangy mustard all work together to give this dish its popularity. Whether you're looking to cut down on grocery prices by reducing your cheese intake, or looking for a more nutritional spin on a classic, this recipe is for you!
After about 4 years of perfecting this delicious and comforting plant-based Mac & Cheese, I'm finally ready to share my secrets..... good luck not getting hooked!
Creamy, Dreamy (not) Mac & Cheesy
2 Agria Potatoes (chopped)
1 Large Carrot (chopped)
1 Onion (chopped into large wedges)
3 T Nutritional Yeast flakes "noosh"
1/2 C pre-soaked Cashews
2-3 Garlic Cloves (crushed)
1 T Dijon Mustard
2 t Flaky Sea Salt (plus optional extra to serve)
4 Cups of cooked pasta (we've used Gluten Free organic rice & quinoa fusilli, penne, spirals or gomiti would also work well.)
1. In a medium pot, boil water and add potatoes & carrot, cook for 7 minutes. Add the onion and cook until soft.
2. Add to a blender, nutritional yeast, cashews, garlic, mustard, salt, boiled vegetables and around a cup and half of the water you used to cook the vegetables in.
3. Mix your creamy sauce with your cooked pasta and serve with a pinch of salt.